Saturday, August 10, 2013

Kim's Paella

Kim’s Paella

Serves about 8

Asparagus – trimmed and par cooked 1 lb
¾ cup dry white wine
1 t. saffron threads
Olive oil – approximately 1/3 cup
8 chicken thighs – skin on, bone in
Chorizo – 4 sausages
1 onion – chopped
Kosher salt  - approximately 1 T
5 cloves garlic – minced
1 yellow pepper – chopped
1 can diced tomatoes
2 cups paella rice
Chicken broth – 4 – 5 cups
½ jar of piquillo peppers (7. 6 oz jar of Matiz Navarro brand)
2 bay leaves
Smoked paprika – approximatel 1 ½ teas
Sweet Spanish paprika – approximately 1 ½ teas
½ teas. Crushed red pepper
Shrimp 16 or 1 pound
1 cup frozen peas
flat leaf parsley & lemon wedges

In small saucepan bring wine and saffron to boil.  Simmer 3 minutes, turn off heat and let steep 20 minutes
In paella pan – heat olive oil, add chicken skin side down.  Cook for 5 minutes or until browned. Turn chicken over add onion and salt.  Sauté a few minutes and add garlic and yellow pepper.  Be sure not to burn. Add diced tomatoes and piquillo peppers stir. Add wine and saffron to deglaze. Stir scraping bottom of pan.  Add paella rice and broth slowly add bay leaves, paprika, red pepper, salt. Make sure all grains of rice are covered. 
Simmer stirring occasionally for about 10 minutes. Add more broth if needed. Add peas,shrimp and asparagus. Garnish with lemon and parsley.

Adapted from Bon Appetit March 2005, Cooking Channel Paella del Reyes, Jamie, Saveur Mixed Paella and Thomas Keller Chicken Mar y Muntanya.

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